Fish about a pound weight each are the best for this purpose, but
provided that they are perfectly fresh, have a clear red gill,
and bright eye, we should be induced to thus preserve fish of any
size, because by this process the true flavour of the fish may be
effectually retained. Take two dozen fish, from twelve to twenty ounces
each, scale them, take off the heads, tails, and fins, open them at
the belly, take out the garbage, and washing them quickly in salt
and water, dry them with cloths and leave them covered up. Make the
following seasoning:
Table salt 1 lb.
Cayenne pepper ¾ oz.
Sifted loaf sugar ½ lb.
Dried parsley 1 oz.
Thyme ½ oz.
All these must be in finest powder, and sifted, and with a good mixture
of them rub the insides and outsides of the fish well. If you have any
roes of them, wash them well, roll them in the powder and place them
inside the fish, bring the sides together, and tie round with thread;
place them in a convenient pot of earthenware, and with half a pint
of good sherry wine, paper tied closely over, bake them sufficiently;
then, while warm, pour off the gravy and let the fish lie by till next
day, basting them two or three times with the liquor, and removing to
the top those which laid on the bottom. Now pour off the gravy, strain
it, and put it aside bottled up close. Take out the fish and pay the
backbones inside with a camel’s-hair brush and this mixture:
Essence of cassia 1 tablespoonful
Essence of mace 1 tablespoonful
Essence of nutmegs 2 tablespoonfuls
Essence of bays 3 tablespoonfuls
Lay the fish on their backs and repeat this brushing over the bone
two or three times, then lay the fish on their flat, mix the strained
liquor in the bottle with whatever you have remaining of your essence
mixture, and six tablespoonfuls of good old malt whisky, and pour this
over the fish; baste well with it two or three times daily for a week
or until they have imbibed a fine flavour of the ingredients, and
tying over with leather. Now dry the fish by wiping outside only, and
place pieces in fitting oblong pots and cover with olive oil of first
quality. (See Note, No. 11.) Replenish the oil, and after the third day
make safe with wetted bladder and remove to a cool dry room. In a month
they will be very good, but if you could keep some three months they
would be much improved.